Winter Greens Salad with Creamy Walnut Vinaigrette

3/4 c. walnuts, divided

1/2 c. canola oil

1-1/2 T. finely chopped shallot

2-1/2 T. sherry vinegar

2 T. mayonnaise

1 T. cold water

1/2 T. Dijon mustard

1/4 t. kosher salt

1/8 t. freshly ground black pepper

8 c. torn hearty greens (such as escarole, radicchio, or endive)

1/4 c. lightly packed fresh flat-leaf parsley leaves, roughly chopped

1/4 c. lightly packed fresh mint leaves, torn

1 oz. pecorino Romano or Parmesan cheese, shaved (about 1/2 c.) 

Preheat oven to 300 degrees. Spread walnuts in an even layer on a baking sheet. Toast in oven until golden brown and fragrant, about 20 min. Remove from oven; cool about 15 min.

When walnuts are cool, combine 1/4 c. walnuts and canola oil in a blender. Pulse until well incorporated, 4-5 times (a few chunks are fine). Set aside.

In a medium bowl, whisk together shallot, sherry vinegar, mayonnaise, water, and Dijon mustard until well combined. Slowly whisk in walnut mixture until emulsified. Season with salt and pepper.

Combine hearty greens, parsley, and mint in a large mixing bowl. Add 1/2 c. of the vinaigrette; toss to combine. Mound salad into a serving bowl. Drizzle with remaining dressing. Top with pecorino cheese and remaining walnuts.

Serves 6.

Adapted from Southern Living magazine, Dec. 2021, p. 95.

Every-Citrus Salad with Almonds & Manchego

1/4 c. fresh orange juice (from 1 orange)
1 T. finely chopped shallot
1 T. pure maple syrup
1 T. Dijon mustard
1-1/2 t. kosher salt
1/4 t. freshly ground black pepper
6 T. olive oil
2-1/2 lb. navel oranges, blood oranges, and/or grapefruit
1 small head radicchio, leaves roughly torn
1/2 c. flat-leaf parsley
1/2 c. roasted whole almonds, chopped
1/2 c. shaved Manchego cheese (about 1 oz.)

Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.

Cut away peel and pith of citrus and slice crosswise into 1/2" rounds. Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

Serves 6.

Adapted from Real Simple magazine, Feb. 2020, p. 112.

Sage-Roasted Fall Vegetable Salad

Salad:
1 c. wild rice
3 c. water
1 t. salt, plus more to taste
12 c. peeled and diced fall vegetables (any combination of winter squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 T. chopped fresh sage
3 T. extra-virgin olive oil
Freshly ground black pepper
2 c. sliced Belgian endive, radicchio, and other fall green

Cranberry Vinaigrette:
2 shallots, chopped
1 c. homemade or canned cranberry sauce
2 T. raspberry vinegar, other fruited vinegar, or red wine vinegar
2 T. fresh orange juice
3/4 c. walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper

Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until rice is tender and most of the grains have burst open, 40-60 minutes. Drain off any excess water. Let cool.

Meanwhile, preheat the oven to 450 degrees. Lightly grease a large shallow roasting pan or half-sheet pan with oil.

Combine the diced fall vegetables, onion, and sage in a large bowl. Add the oil and and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer. Roast for 30-40 minutes, stirring occasionally, until tender and lightly browned. Let cool.

To make the dressing, finely chop the shallots in a blender. Add the cranberry sauce, vinegar, orange juice, and oil; process until smooth. Season with salt and pepper.

Combine the roasted vegetables, sliced greens, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 464.

Antipasto Chopped Salad

1 small red onion, sliced paper-thin
6 T. apple cider vinegar
1 T. sugar
1-1/2 t. kosher salt, plus more as needed
1 can cannellini beans, drained and rinsed
2 c. cherry tomatoes, halved
1 head radicchio, halved, cored, and sliced into ribbons
2 romaine hearts, trimmed and cut into ribbons
5 radishes, trimmed and sliced paper-thin
5 oz. salami log, peeled and cut into matchsticks (optional)
5 oz. provolone cheese, cut into matchsticks
1 6-oz. jar marinated artichoke hearts
6 T. extra-virgin olive oil
Grated zest of 1 lemon
3 T. freshly squeezed lemon juice
1 t. Dijon mustard
Kosher salt and freshly ground pepper
3 T. finely chopped fresh dill

In a microwave-safe container, combine the onion, vinegar, 3 T. water, sugar, and salt. Microwave for 1 minute, then stir and microwave another minute. Stir in the cannellini beans and let marinate while you prepare the rest of the salad. (Can make ahead by marinating the onion and beans for up to 1 hour; drain and refrigerate.)

Season the tomatoes with salt.

Using a stand or immersion mixer, blend the artichokes, olive oil, lemon zest, lemon juice, and mustard until smooth. Season with salt and pepper to taste. Stir in the dill.

In a large bowl, toss together the radicchio, romaine, tomatoes, radishes, salami, and provolone. Drain the bean mixture, add to lettuces, and toss. Add the dressing, a little at a time, tossing to coat evenly. Serve right away.

Serves 4.

Adapted from Mighty Salads, p. 8.